Deep-Fried Chilli Salt School Prawns
Tiny little school prawns, small enough to eat head and all, are in season from about October – March … which is the best time to make this moreish dish. Add more chilli if you feel like a little more heat!
Serves 6 as an entrée
600g small green school prawns (see notes)
2 cups tapioca starch
Peanut oil, for deep-frying
Salt flakes, to serve
Lime wedges, to serve
¼ cup salt flakes
¼ cup chilli powder
Make Chilli Salt: crush salt and combine well with chilli powder.
Heat oil in a wok or deep-fryer to 190ºC.
Combine tapioca starch and Chilli Salt in a plastic bag. Add prawns and shake to coat well. Tip into a fine sieve and shake off the excess mixture.
Lower the prawns into the oil in batches and fry for 30-60 seconds, until they change colour and begin to float.
Drain on paper towel and sprinkle with salt flakes. Serve immediately with lime wedges.
If prawns are small enough, they can be eaten shell and all.
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